To make a dinner reservation call 817.877.0700.
House Wedge 8.
Tomatoes, bacon crumbles and gorgonzola dressing.
Greek Wedge 8.
Tomatoes, cucumbers, kalamata olives and feta topped with our green onion vinaigrette.
Lili’s Spinach Salad 8.
Baby spinach tossed with house made tomato-basil relish and shredded parmesan. Red wine parmesan vinaigrette.
Cracked wheat with diced tomatoes, green onions, bell peppers, cucumbers and parsley in a lemon-olive oil vinaigrette.
Bulgher & Berries 8.
Cracked wheat, cranberries, dried cherries, banana chips, pistachios and cilantro in citrus vinaigrette.
Asian Salad with Salmon 20.
Chilled green tea soba noodles, slaw, edamame, roasted tomatoes and Asian citrus vinaigrette. Topped with grilled salmon and crispy wontons.
Sesame Seed Ahi Tuna (Chilled) 18.
Seared rare with sweet soy and black and white sesame seeds. Served with pickled ginger and Lili’s smoky slaw.
Gorgonzola Fries 12.
Award-winning! Seasoned waffle fries topped with gorgonzola cheese crumbles, green onions and cracked black pepper.
Texas Armadillo Egg 13.
Whole avocado stuffed with spinach, mushrooms, onions and cream cheese. Crispy panko coating and flash fried. Served with black bean hash and tostado chips.
Apricot Jalapeño Brie 13.
Warm creamy brie topped with apricot coconut glaze, pecans and smoky jalapeño relish. Served with grilled focaccia bread.
Duck Sausage Bites 13.
(6) Bacon-wrapped and brown sugar rubbed bites. Served with Lili’s Asian pasta.
Thai-Spiced Pork Dumplings 12.
(8) Crispy dumplings served with red cabbage hash.
Lili’s House Nachos 11.
Pita chips topped with Gorgonzola, bacon, tomato, & green onions. Served with avocado & jalapeños.
Bacon Wrapped Quail 16.
(4) Boneless, bacon-wrapped and jalapeño-stuffed breast grilled in Lili’s BBQ sauce & seasoning. Served with Lili’s smoky slaw.
Seafood Ragout 28.
“Cioppino-style” crab, shrimp, calamari and scallops sautéed in a saffron, cumin seed and fresh basil tomato base atop pappardelle pasta, topped with shaved parmesan.
Chipotle Shrimp Scampi 26.
(5) Grilled Prawns in spicy chipotle butter served with roasted corn and poblano risotto.
Double Lobster Ravioli 28.
Lobster-filled ravioli tossed with crab and truffle cream sauce, served over wilted spinach and topped with tempura lobster bites.
Lili’s Seafood Trio 27.
Thai chile-glazed salmon, 2 apricot-glazed prawns and one Asian crab cake, served with red cabbage hash & Lili’s rice.
Crab-Stuffed Tilapia 24.
Tilapia filet stuffed with a mix of crab and vegetables, baked in a light lemon cream sauce. Served with Lili’s rice and Lili’s smoky slaw.
Coffee Crusted Salmon 27.
Grilled herb and coffee crusted filet served with Lili’s rice, topped with a Kahlua-vanilla bean reduction. Served with Lili’s rice and asparagus.
Macaroon Flounder 23.
Coconut and macadamia nut-crusted flounder, topped with honey-ginger lime sauce. Served with Lili’s rice and asparagus.
Grilled Lamb Rack 29.
Grilled and topped with cherry-rosemary compote. Served with rosemary polenta and asparagus.
Smoky Stuffed Chicken 24.
House smoked chicken breast stuffed with tamale and cornbread dressing. Topped with mushroom jus and served with smoked gouda creamed corn.
Elk Sausage & Pappardelle Pasta 28.
Tossed with roasted fennel, shaved parmesan, pappardelle pasta and saffron cream sauce.
Green Chile Pork Loin 24.
Lightly breaded, pan-grilled pork loin, topped with peppered white gravy and tomatillo sauce. Served with smoked gouda creamed corn.
Tenderloin Medallions 29.
Certified Angus Beef.
Perfectly seasoned and topped with sliced pears and Gorgonzola. Served with rosemary polenta.
8 oz. Filet 38.
Certified Angus Beef.
Center cut tenderloin filet cooked to your specs and served with roasted potatoes and spinach sauté.
Herb Crusted Ribeye Au Poivre 36.
Certified Angus Beef.
Cracked pepper, chili and cumin crusted ribeye cooked to your specs. Topped with brandy peppercorn sauce, served with roasted potatoes and spinach sauté.
Harvest Gnocchi 18.
Sautéed gnocchi with sweet potatoes, roasted tomato, spinach and a sweet and savory spice blend. Topped with a touch of smoked gouda cheese. Add salmon, chicken or shrimp for $10.
Tomato Tart Provençal 18.
Pastry dough tartlet filled with roasted tomatoes, balsamic caramelized onions, Herbes de Provence, ricotta and grated sage derby cheese. Served with a fresh spinach salad with house made tomato-basil relish and shredded Parmesan. Red wine-parmesan vinaigrette.
Fresh off the Farm 18.
Grilled seasonal veggies. Add salmon filet, grilled chicken, or 3 prawns for $10.
Quinoa Stuffed Poblano 20.
Roasted poblano pepper stuffed with a spicy mix of quinoa and vegetables, then topped with a green chile tomatillo sauce and queso fresco. Served with rosemary polenta.
Toasted Ravioli 18.
Four large, lightly toasted cheese ravioli, topped with pesto and cherry compote. Served with a fresh spinach salad with house made tomato-basil relish and shredded Parmesan. Red wine-parmesan vinaigrette.
from the grill
Served on jalapeño cheese bun, w/fries and Lili’s slaw.
Lili’s House Burger 16.
With gorgonzola dressing, bacon and tomato.
Poblano Burger 16.
Roasted poblano filled with melting jack and cheddar cheeses and bacon. Served atop our ½ lb. burger with tomatillo-ranch spread.
Three Cheese Burger 16.
Swiss, cheddar and American with lettuce & tomato.
Roasted Potatoes & Spinach
Smoked Gouda Creamed Corn
Corn and Poblano Risotto
Maple-Bacon Brussels Sprouts